Cooking Class Listings 2009

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Wednesday, September 9, 2009

Asian | Baking-Desserts | Business-Hobbies | Children's Classes | General | Healthful | Indian | Italian | Latin | Middle Eastern | Other | Professional | Vegetarian | Wine

ASIAN

The Art of Chinese Cooking
Rebekah Lin Jewell, 703-283-1119
rebekahlinjewell@gmail.com
http://www.artofchinesecooking.com
23rd year. Demonstration/participation. Step-by-step instruction in Chinese cooking by appointment in student's home. Students select three or four dishes from pre-set menu. Three- to four-hour classes. $75 per person. Fairfax.

Cambodian Cooking
Demaz Baker, 703-509-9475 or 703-992-6066
villakirirom@gmail.com
10th year. Participation. Each class is a meal: an appetizer and two entrees; or an appetizer, an entree and a dessert. Four students minimum. 7-9 p.m. Every third Thursday of the month from mid-March to November. Class will resume March 17, 2010. $50. Annandale.

The Chinese Cookery Inc.
Joan Shih, 301-236-5311
chinesecookery@aol.com
http://www.thechinesecookery.com
35th year. Demonstration/participation. Chinese cuisine in 10 courses: Basic, Advanced, Gourmet I, II & III. Szechuan, Hunan, Vegetarian. Sushi I & II. Up to five students. Fall Cooking Classes: Basic Chinese starts Sept. 17; weekday class 6:30-9:30 p.m., Saturday class 11:30 a.m.-2:30 p.m. Chinese Cooking, five weekly sessions, course $290; Sushi, $85 per session, dining included. Silver Spring.

Sake: From Rice to Ritual With an Omakase Dinner
Smithsonian Associates, 202-633-3030
http://www.residentassociates.org
Demonstration. Asia Nine chef Boonrod Yotmanee presents a menu showcasing premium sakes; sake expert Michael Simkin conducts a sake tasting. 6:30 p.m. Nov. 5. Smithsonian Associates resident members $90, general admission $125. Washington.

Sushi Making
Mary Moore, 703-680-1346
marylmoore@verizon.net
http://sushiclasses.biz
Eighth year. Demonstration/participation. A three- to four-hour hands-on session teaching sushi etiquette and preparation, with handout guides on ingredients. Price includes food and equipment. Private lessons available in student's home. $300, includes food and equipment. Woodbridge.

Terra Cotta Cooking
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
http://www.tenpenh.com
Demonstration/participation. Chef Cliff Wharton teaches ages-old techniques and spice combinations in a special menu inspired by the "Terra Cotta Warriors" exhibition, coming to the National Geographic Museum in November. Lunch will be served. 11 a.m.-1 p.m. Nov. 21. $75. Washington.

Thai Cooking
Nongkran Daks, 703-478-3666
thaibasil@verizon.net
http://www.thaibasilchantilly.com
10th year. Demonstration/participation. Three-session introduction to Thai cuisine taught by the winner of the "Pad Thai Throwdown" on Food Network. Classes take place on weekends 2:30-5 p.m. For details, send e-mail, call or visit the Web site. $160. Chantilly.

BAKING-DESSERTS

Baking 101
Lauren Mckenna, 301-565-2253
classes@cakelove.com
http://cakelove.com
Second year. Demonstration/participation. Learn to bake vanilla and chocolate cakes and vanilla pound cake. 6:30-8:30 p.m., first Tuesday of every month. Call for details or to sign up. $60. Silver Spring.

Cake Assembly
Lauren Mckenna, 301-565-2253
classes@cakelove.com
http://cakelove.com
Second year. Demonstration/participation. Learn how to frost and assemble a small cake. 6:30-8:30 p.m., second Tuesday of every month. Call for details or to sign up. $60. Silver Spring.

Chocolate Show (CUI 360)
Wendy Melchor, 410-777-7073
wlmelchor@aacc.edu
http://www.aacc.edu/hcat/
Second year. Demonstration. Attend the Chocolate Show in New York with Anne Arundel Community College's Hospitality, Culinary Arts and Tourism Institute. Watch demonstrations, view chocolate art and sample chocolate. 5:30 a.m.-11:30 p.m. Nov. 8. $95, includes transportation to New York and show admission. Arnold.

Chocolate Tasting With a Professional Chocolatier
Debra G. Leopold, 202-797-5102
takeaclass@aol.com
http://www.takeaclass.org
25th year. Demonstration/participation. Participants experience different varieties of chocolate using all the senses: taste, smell, sight and feel. 6-8 p.m. Oct. 29. $49. Washington.

Cupcake Exchange
Danielle Turner, 301-352-3517
chefdanielle@greattastepcs.com
http://www.greattastepcs.com
Participation. Prepare four cupcake recipes and leave with an assortment. For details, , call or visit the Web site. Classes are held throughout the metro area in clients' kitchens. $85 per person, six-person minimum. Washington.

Dreamy Desserts
Brookside Gardens -- the Cook Sisters, 301-962-1400
leslie.mcdermott@montgomeryparks.org
http://www.brooksidegardens.org
Eighth year. Demonstration. Special desserts: Chocolate Espresso Torte With Pistachio Cream, Raspberry Creme Caramel, Lemon Mousse, and Orange Flower Cups and Cookies. Samples available. Course number 80701. Noon-1:30 p.m. Dec. 9. For details, visit the Web site. Register at http://www.parkpass.org. $25. Wheaton.

French and American Pastries and Desserts
Karen Stiegler, 571-484-8543
pastrynomad@yahoo.com
http://www.pastrynomad.com
10th year. Demonstration/participation. Demonstration and hands-on courses in French and American pastries, cakes and desserts taught by a Le Cordon Bleu Paris-trained chef. Also courses on Healthy Baking. Group, private and team-building courses. Group classes held weekday mornings, and evenings from 6:30 p.m. Courses are two to three hours long. Visit the Web site for complete list of courses and schedule. $50. Arlington.

French Souffles
Karen Stiegler, 571-484-8543
pastrynomad@yahoo.com
http://www.pastrynomad.com
10th year. Demonstration. A Le Cordon Bleu Paris-trained chef teaches how to make two of Julia Child's delicious hot dessert souffles from her original cookbook, "Mastering the Art of French Cooking." 11 a.m. to 1 p.m. Sept. 18. For details, visit the Web site. $50. McLean.

Pastries on the Hill
Amelia Beyna
amelia@pastriesonthehill.com
http://www.pastriesonthehill.com
First year. Demonstration/participation. Topics include classical French techniques, cake decorating and dinner party desserts. Weekend days/evenings or after 6 p.m. weekdays as arranged with student. $35 per hour, plus ingredients, minimum 3 hours; small fee for additional students, with a maximum of four. Classes taught in student's home in the metro area. Washington

Patisseries of Paris
Karen Stiegler, 703-228-7200
pastrynomad@yahoo.com
http://www.pastrynomad.com
10th year. Demonstration. A foodie and traveler's tour of Paris's best pastry shops, chocolatiers and tea rooms conducted by a pastry chef. Learn where to shop and how to make French madeleines. 6:30-9:30 p.m. Oct. 21. For details, visit the Web site. $40. Arlington.

Paula Parisian Pastries
Paula Shoyer, 301-404-8998
pshoyer@hotmail.com
http://www.paulaspastry.com
Seventh year. Demonstration/participation. Classes in French pastry and Jewish cooking and baking. Custom events available. Weekday afternoons and evenings; Sundays. For the schedule, visit the Web site. $55 adults, $40 children. Chevy Chase.

BUSINESS-HOBBIES

Create A Cookbook Memoir
Dianne Hennessy King, 703-281-5281
tuckking@aol.com
http://www.viennava.gov
Fifth year. Participation. Learn photography, graphics, layout, techniques of culinary research and interviews to create a cookbook for your family, community or national audience. 9:30-11 a.m. Fridays for six sessions starting Oct. 2 (no class Oct. 23). $75 Vienna town residents, $93.75 nonresidents. Vienna.

How to Market Your Baked Goods
Debra G. Leopold, 202-797-5102
takeaclass@aol.com
http://www.takeaclass.org
25th year. Demonstration. Discover how to turn your recipes into a thriving food specialty business. Bring your treat to share. 10 a.m.-1 p.m. Oct 24. $39. Washington.

CHILDREN'S CLASSES

Cake Decorating With Donna
Donna Bolton, 703-426-1507
dmbolton@gmail.com
Fifth year. Demonstration/participation. Children learn to torte, ice and decorate a four-layer cake using pastry bags and buttercream icing. All ages. Saturdays 9 a.m.-noon. Minimum eight students per class. $65 per student. Annandale.

Food Fun to Go!
Catherine Pressler, 703-609-0151
Catherine@EdibleLearning.com
http://www.EdibleLearning.com
Third year. Participation. Themes include pizza, handmade pasta, cake decorating, yeast breads, cookie workshop, stir-fry, gingerbread houses, chocolate boxes. Weekday afternoons or evenings; Sunday afternoons or evenings. Ages 6-18. Kids only or kids with adult. Classes in student's home, at student's church or other location. From $70 per hour; minimum of four hours, plus food costs. Herndon.

Food FUNdamentals
Catherine Pressler, 703-609-0151
ChefP@EdibleLearning.com
http://www.EdibleLearning.com
16th year. Participation. Grades K-6. Themes include native America, Mali, Civil War, Medieval Europe, simple machines, Colonial history and more. Classes are designed to enhance the elementary school curriculum with 1 1/2 -hour lessons to reinforce the formal standards of learning in math, science, social studies, economics and language arts with hands-on activities related to food. From $70 per hour; minimum of 4 hours, plus food costs. Herndon.

Holiday Baking Class for Kids
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
http://www.Dccoast.com
10th year. Demonstration/participation. This seasonal class brings professional chefs and budding Escoffiers together for hands-on lessons in holiday baking and homemade treats. 11a.m.-1p.m. Dec. 12. $65 per child accompanied by one adult. Washington.

Suzanne Sutton
Suzanne Sutton, 301-977-3411
SuzanneASutton@gmail.com
http://SuzanneSutton.com
15th year. Participation. Students learn healthful cooking on an organic vegetable farm with chickens and bees. Classes include Baking, Preserving, Holiday Themes (Halloween, etc.) and Vegetarian. Weekend, afternoon and evening classes. Summer camp and vacation camp sessions. Birthday parties, team building, adult classes and cooking parties, on-site and in-home classes offered, throughout the year. Times and dates vary based on format and event. Details on Web site. $30 and up. Rockville.

Youth Can Cook! Holiday Camps
Sheila Crye, 301-512-8631
Crye4@aol.com
Ninth year. Demonstration/participation. Students ages 9-14 plan, prepare and eat healthful meals, learn how to work safely with knives and heat, and work in cooperation. 10:30 a.m.-1:30 p.m. Dec. 28-31, and 10:30 a.m.-1:30 p.m. March 29-April 1, 2010. For details, call or send e-mail. $260 for Monday-Thursday half-day camps. Silver Spring.

Youth Can Cook! Youth/Parent Partner Classes
Sheila Crye, 301-512-8631
Crye4@aol.com
Ninth year. Demonstration/participation. For ages 9-14 and one adult partner. Students practice basic home cooking skills and eat a meal tailored to participants' food preferences. 10:30 a.m.-1:30 p.m. Oct. 3, 10, 17 and 24. For details, call or send e-mail. $85 per youth/adult pair for each Saturday class or $305 for the series of four classes. Silver Spring.

Youth Can Cook! Summer Camps
Sheila Crye, 301-512-8631
Crye4@aol.com
Ninth year. Demonstration/participation. Students ages 9 to 14 practice knife skills, baking, sauteing, stocks, grilling and more, preparing and eating a meal tailored to participants' food preferences. 10:30 a.m.-1:30 p.m. July 12-16, July 19-23, July 26-30, 2010. For details, call or send e-mail. $325 for Monday-Friday half-day camp. Silver Spring.

GENERAL

Angelina's Cuisine Cooking Classes
Angela Vossler, 703-400-7879
events@angelinascuisine.com
http://www.angelinascuisine.com
First year. Demonstration/participation. Individual and group cooking lessons in your home in a range of cuisines. Beginner, intermediate and advanced classes available. Client determines the subject of the class: type of cuisine, technique or ingredient, including vegetarian and healthful cooking. Clients can also sign up for a series of classes. Weekday evenings and weekends. $50-$125 per person. Arlington.

Chef at Your Door
Asmeret Gebregzabhar, 301-221-0283
asgebregzabhar@yahoo.com
15th year. Participation. American or international cuisine. Classes start at the student's skill level and work toward a desired goal. Students learn how to cook without a book, stock a pantry and make substitutions. Individual or group lessons available according to students' schedule. Average price $59 per hour, per person, with group rate deductions and special college student rates. Gift certificates are available.

Chez Suzanne Cooking School
Suzanne Parker, 703-368-3519
SuzanneCooks@aol.com
Seventh year. Demonstration/participation. Students perfect their culinary skills in classes that teach how to prepare dishes that are fast, fresh and nutritious. Wednesday and Thursday evenings 7-9 p.m. $50 for two hours of instruction. Manassas.

Company Coming
Jinny Fleischman, 202-966-3361
veflei@aol.com
http://www.companycoming.com
12th year. Demonstration/participation. Each class prepares and eats a complete meal. A wide variety of cuisines offered. Custom party and corporate classes available. 7-10 p.m. weekdays and Saturdays. See Web site for dates of scheduled classes. $70-$85 per class. Convenient to Red Line in Washington.

Cookin' Up a Storm
Janet Kuller, 301-299-0139
cookinupastorm@verizon.net
Ninth year. Demonstration/participation. Students share their passion for food and wine as they create a complete meal and dine together. Special-occasion and theme classes available. Classes begin in October. Call for specific dates and times. $75. Potomac.

Cooking Class Weekend at Briar Patch Bed & Breakfast Inn
Ellen Goldberg, 703-327-5911
info@BriarPatchBandB.com
http://www.briarpatchbandb.com/cooking-classes.htm
Fifth year. Demonstration/participation. Two-night stay with breakfast at Briar Patch; wine tasting and hors d'oeuvres Friday evening, four- or five-course dinner cooking class with wine Saturday evening. $95 per person, plus tax and lodging cost for two nights. Middleburg.

Cooking Parties/Classes
Bobbie Boteler, 410-544-4636
bobbie@boteler.org
Ninth year. Demonstration/participation. Gather a minimum of six friends, co-workers or neighbors to prepare dishes while learning basic to advanced skills and shortcuts that make cooking enjoyable. Private and children's classes available. Friday, Saturday or Sunday classes, customized to students' schedule when possible. $48 per person plus $8-$12 food costs. Pasadena.

Cookin' Up Leadership
Rhea L. Blanken, 301-320-8711
rheaz@resultstech.com
http://www.resultstech.com
Eighth year. Participation. Based on the theme that cooking builds leadership, management and communication skills. Class teaches customized menus fostering creativity and innovation in meal preparation and presentation. Class lengths vary. For details, call or visit the Web site. Classes start at $175 per person. Bethesda.

Cooking With Linda
Linda Sommer, 301-365-3144
lasommer@hotmail.com
Ninth year. Demonstration. Class features multi-course meal with wine and emphasizes ease of preparation and presentation. Gourmet classes explore various cuisines. Printed recipes included. 6:30-9 p.m. Wednesdays. $180 for a series of three classes. Bethesda.

Cooking With Sheilah
Sheilah Kaufman, 301-299-5282
baksrk@aol.com
http://www.cookingwithsheilah.com
40th year. Demonstration/participation. Taught by a cookbook author and cooking instructor. Classes include Easy, Elegant, Fearless, Fussless International; Mediterranean/Turkish; Baking; Jewish Holiday; Basic Skills; Techniques; Team Building; Parties; Showers; Kids; Cookbook Writing. Schedule determined by client, and group class dates to be determined. For details, call or visit the Web site. Daytime, nights, weekends. $50, includes meal. Potomac.

Corporate Team Building
Neil Fletcher Wilson, Personal Chef Service, 301-699-2225
ChefNeilWilson@aol.com
http://www.ChefNeilWilson.com
Fifth year. Participation. Through the use of fine cookery, company staffs (small or large) practice time management, workload priority and team communication to produce fine food. Send e-mail or call to schedule class. $95 to $145. Washington.

Cut to the Quick Cooking Classes
N.I. Silver, 301 229-0189
nisquire@aol.com
12th year. Demonstration/participation. Classes teach how to make healthful restaurant-quality food at home through increased cooking proficiency and versatility. French and Italian principles are used to reduce fats and salt and increase flavor. By appointment. $365 for six classes, $75 for food costs. Individual classes priced upon request. Bethesda.

DC Dining Society
Chef Marty, 202-265-0477
chefmartydc@aol.com
http://www.dcdiningsociety.org
22nd year. Demonstration/participation. Meet celebrity and TV chefs. All cuisines. Group, private, corporate events at beginner through advanced levels. Includes banquet and wines. New: healthful gourmet; how to save money. Usually 6:30 p.m. for weekday classes, midday or evening for weekend classes; some late nights on Fridays. Free to $450 per day; most are $50 plus tip and tax. Washington.

Extreme Etiquette
Debra G. Leopold, 202-797-5102
takeaclass@aol.com
http://www.takeaclass.org
25th year. Demonstration. Class teaches the top 12 etiquette sins and dining and entertainment do's and don'ts. Optional $5 materials fee. 6:30-9 p.m. Sept 10. $39. Washington.

Food, Glorious Food!
Raechelle Suh, 703-421-7575
raechelle@verizon.net
30th year. Demonstration/participation. Classes tailored to students' needs (family, low-fat, holiday. etc.). Individual or small groups. Daytime weekdays and Saturdays available; call to schedule. $50 per hour, minimum two hours. Northern Virginia.

Gifts From the Kitchen
Suzanne Sutton, 301-977-3411
suzanneasutton@gmail.com
http://suzannesutton.com/cooking.htm
Demonstration/participation. How to make unusual and delicious culinary gifts: jams, preserves, pickles, breads, herb blends, pancake mixes, chocolate, gingerbread creations, soup mixes; plus ideas for beautiful presentation and packaging. Weekend and evening classes/workshops offered throughout the year here or at student's location. Also: team-building sessions, cooking parties for adults or children; private sessions. Dates and times vary based on format. Send e-mail or check Web site for details. $54 and up. Rockville.

Glenfiddich Farm Cookery School
Olwen Woodier, 703-771-3056 and 703-431-9507
glenfarmcookery@cs.com
http://www.glenfarmcookery.com
Fifth year. Demonstration/participation. Class themes include Mediterranean, Asian, Southwestern, Vegetarian. Groups of 10 to 24 students may request a specific menu and time for bridal showers, birthdays, friends, couples and office teams. Wednesday lunch classes 10:30 a.m.-2 p.m. Friday dinner classes 6:30 to 10 p.m. $50 Wednesday lunch classes, $60 Friday evening classes; fee includes a glass of wine. Leesburg.

Group Demonstrations
Jason Lawrence, 202-549-7422
jasonslawrence@hotmail.com
First year. Demonstration. Professional culinary teacher available for personalized group demonstrations; ideal for school or corporate groups, bachelorette parties and more. Modern American, French and Asian techniques. Call or send e-mail for specific times. $35 per person; group demonstrations priced separately. Washington.

Herndon Parks and Rec Cooks
Ann Hoy, 703-435-6800 ext. 2119
ann.hoy@herndon-va.gov
http://www.herndon-va.gov
17th year. Demonstration/participation. Classes for age 6 to adults include: Spaghetti Pie, After-School Snacks, Super Food With Fruits and Oats, Cream Puffs and Eclairs, Rotisserie Chicken Three Ways, Lovin' From the Oven, Entertaining With Phyllo Dough, Gift of Handmade Candies, Quick Hamburger Meals, Pizza, International, Pies and Cookies. Weekday afternoons or evenings; Sunday afternoons. $20 -$52. Herndon.

I CAN'T BELIEVE IT'S CHOCOLATE
Beryl Loveland, 703-256-6951 or 703-980-5435
beryls@beryls.com
http://www.beryls.com
Sixth year. Participation. Students make beautiful flowers from modeling chocolate. All materials included in class fee. One-on-one lessons available. Call for brochure. Mondays or Wednesdays 6:30 p.m.-8:30 p.m., Saturdays 1:30 p.m.-3:30 p.m. September-January. $50-$80, depending on the number of students. Springfield.

I Love Teaching Others to Cook
Bernard Henry, 301-830-1608
bernard@chef-bernard.com
http://www.chef-bernard.com
Third year. Demonstration/participation. Create your own class: Hands-on or demo. Select the type of cuisine or technique: French, Thai, Moroccan, etc. Classes can be taught at Falls Church kitchen or in student's home. For details, call or visit the Web site. $85 per hour plus food costs (minimum four hours). Falls Church.

In-Home Cooking Classes
Caroline McAllister, 301-663-0194
rd2srv@cfaith.com
Sixth year. Demonstration/participation. Variety of two- to three-hour in-home cooking classes including Basic, Ethnic and Baking Techniques. Classes for children and teens available. Time determined by client needs (except Sunday). $55-$75 per person, includes food and recipes. Frederick.

In-Home Culinary Instruction or Corporate Team Building
Neil Fletcher Wilson, Personal Chef Service, 301-699-2225
ChefNeilWilson@aol.com
http://www.ChefNeilWilson.com
Fourth year. Demonstration/participation. In-home or -office cooking lessons. Basics for the beginner or advanced techniques for the experienced. Topics include French, Southern, Italian, Spain, Mideast, new American cuisine. Send e-mail or call to schedule classes. One-on-one instruction $75 per hour, minimum of four hours, plus food cost. Washington.

In-House/In-Office Culinary and Wine Classes
Christopher McKee, 703-889-0894
chefchrismckee@gmail.com
Second year. Demonstration/participation. Food and wine classes, demonstrations, and food and wine pairings. Call to schedule a class or for details. Average $50-$75 per person, plus food and/or wine costs. Alexandria.

Judy Harris Cooking School
Judy Harris, 703-768-3767
judy@judyharris.com
http://judyharris.com
31st year. More than 60 classes for students of all cooking levels, held in newly renovated teaching kitchen with a culinary herb and vegetable garden. Topics include Everyday Cooking Techniques for Newer Cooks, Sensational Seafood, French Dinner Made Easy, Knife Techniques for Everyone, Hot & Spicy Thai Dinners. Private party classes and corporate team building events. Check Web site for class times. $75, includes full dinner with wine and recipe booklet. Alexandria.

Just Simply . . . Cuisine
Chris Coppola Leibner, 202-338-2770 and 202-487-3316
justsimplycuisine@gmail.com
http://www.justsimplycuisine.com
15th year. Demonstration/participation. Cooking class menus change daily and include fresh, local, seasonal and real ingredients. Basic through advanced skill levels. Technique is integrated throughout each session. Day and evening, custom group and sign-up classes. For details, visit the Web site, send e-mail or call. $75, includes food and wine. Washington.

Kitchen Smarts
Jason Lawrence, 202-549-7422
jasonslawrence@hotmail.com
First year. Demonstration/participation. Professional culinary teacher in your home or commercial kitchen. Classes are personalized and focused on basics, knife skills and all-around kitchen smarts. Groups welcome. After 6 p.m. weekdays, anytime weekends. Call or send e-mail to arrange a specific time. $70 per hour, per person. Washington.

The KitchenStudio Cooking School
Christine Van Bloem, 301-663-6442
christine@kitchenstudiofrederick.com
http://www.kitchenstudiofrederick.com
Fifth year. Demonstration/participation. A wide variety of participation and demonstration cooking classes, birthday parties, and corporate team-building offered for adults, kids and teens. For the complete schedule, visit the Web site. $35-$85. Frederick.

L'Academie de Cuisine
Clarice Dionot, 301-986-9490
cdionot@lacademie.com
http://www.lacademie.com
34th year. Demonstration/participation. Topics include Beginner to Advanced Techniques, French, Italian, Asian, Wines, Kids and Teens, Baking & Pastry, Guest Chefs, Food Writing. Private Events, Parties and Corporate Events. Classes are held weekly year-round. Morning, afternoon, evening and weekend classes. Advanced classes may run one day a week for six months. For details, call or visit the Web site. $65-$2,150. Bethesda.

Laughing Duck Gardens & Cookery
Sylvie Rowand, 540-675-3725
info@LaughingDuckGardens.com
http://www.LaughingDuckGardens.com
Second year. Demonstration/participation. Fall 2009 classes are: Canning (10 a.m.-noon Sept. 18, Sept. 28, Oct. 2 and Oct. 19), Pizza Making (10 a.m.-noon Oct. 9 and Nov. 2), Cooking With Apples From Appetizer to Dessert (10 a.m.-2:30 p.m. Oct. 10 and Oct. 24), Thanksgiving With a Twist (10 a.m.-2:30 p.m. Nov. 14), Making Buche de Noel (2-5:30 p.m. Dec 13). Other seasonal classes offered throughout the year. See Web site for complete schedule. Private classes also available. Generally $35 to $85 per person. Washington.

Man Can Cook
Jason Lawrence, 202-549-7422
jasonslawrence@hotmail.com
First year. Participation. Class tailored for men focuses on kitchen basics, skill building and grocery shopping smarts. Call or send e-mail for specific times. $70 per person, per hour, plus food costs. Washington.

Mancinis Cafe
Barbara Mancini, 703-838-3660
barbara@manciniscafe.com
http://www.manciniscafe.com
15th year. Demonstration. Private classes for groups of eight or more; for baby and wedding showers, birthdays, team building. Classes run weekly and begin at 7 p.m., lasting about two hours. Topics include Italian, Healthy, Quick and Easy, Soups/Stews, Baking, BBQ, Fish, Appetizers, Holiday Cooking. $40-60 per class; payment due in full when registering (no credit cards). Alexandria.

Market Salamander
Liz Longo, 540-687-3600
elongo@salamanderhospitality.com
http://www.marketsalamander.com
Second year. Demonstration. Students eat a meal prepared by chef Todd Gray and his culinary team, learning cooking tips and watching the chefs demonstrate a recipe from the meal. 7 p.m. Sept. 17, New England Style Lobster Festival; 7 p.m. Oct. 15, Discover Healing Capabilities of Raw Food; 7 p.m. Nov. 12, Alba White Truffle Bash; 7 p.m. Dec. 10, Holiday Celebration. $59 per person, excludes tax and gratuity. Middleburg.

Montgomery County Recreation Department Cooking Classes
Cindy Cheamitru, 240-777-6874
cindy.cheamitru@montgomerycountymd.gov
http://www.montgomerycountymd.gov/rec
10th year. Demonstration/participation. A variety of cooking classes offered throughout the year, with instruction in preparing foods from cuisines around the world, vegan food, and wine-and-dine classes. 7-9 p.m. weekdays, 10:30 a.m.-1:30 p.m. Saturdays. $42-$65. Sandy Spring.

Montgomery County Recreation Department
James Davis, 240-777-6870
cindy.cheamitru@montgomerycountymd.gov
http://recweb.montgomerycountymd.gov
Ninth year. Participation. Wine-and-food-pairing class the first Friday night of each month; students prepare three food items, then match them with nine wines. Classes Tuesday nights and Saturday mornings, 2 1/2 to three hours. $50-$52 in advance, $15 food fee due instructor at class time (wine class fee is $20). Registration online. Sandy Spring.

Nickell's & Scheffler
Susan Scheffler, 703-549-5545
susan@nsfinefood.com
http://www.nsfinefood.com
Sixth year. Demonstration/participation. The Culinary Institute of America graduates, and husband/wife team offer cooking class parties for eight to 10 people. Menus are designed to highlight cooking techniques. Call or send e-mail for details. Fees start at $65 per person; wine pairings extra. Alexandria.

Playing With Food
Mariuccia
mmplayingwithfood@gmail.com
Demonstration/participation. Individual instruction or maximum three students. Options include meals with the same ingredient in all four courses, theme and historic meals, and breadmaking. Class length varies depending on what students want to learn. Thursday, 3 p.m. $75 plus food cost. Washington.

Open Kitchen Cooking Classes
Linda Skiles, 703-334-1504
classes@openkitchen-dcmetro.com
http://www.openkitchen-dcmetro.com/events/events.shtml
First year. Demonstration/participation. Classes for seasoned chefs and budding amateurs. For details, call or visit the Web site. $45-$75 standard price scale; inquire about specialty class costs. Falls Church.

Rochelle Myers Cooking Classes
Rochelle Myers, 703-867-9096
rochelle.m.myers@gmail.com
http://www.myersfood.com
Fourth year. Demonstration/participation. Focus is on basic cooking skills, new American dishes, ethnic cuisines and entertaining. Menus are customized to students' needs. To schedule a private cooking class, call or send e-mail. $75. Washington.

Someone's in the Kitchen With Betsy: Interactive Cooking Parties
Betsy Palmer, 301-570-6499
inthekitchenwithbetsy@verizon.net
First year. Demonstration/participation. Customized classes as activities for a dinner party, bridal shower, teen's birthday, team-building event, etc. Guest-participants leave with printed recipes and new kitchen skills. Call or send e-mail for rates and availability. $75 per person minimum; fees depend on menu and group size. Montgomery County.

Tailored Taste Personal Chef Service
Monica Thomas, 301-699-9597 or 240-299-6463
chefmonica@tailoredtaste.net
http://www.tailoredtaste.net
Sixth year. Demonstration/participation. Classes are tailored to meet students' interests and skill levels with menus designed to teach specific cooking skills. Printed recipes provided. Children's classes available. To schedule a class, call, send e-mail or visit the Web site. Fee starts at $75 per person plus groceries. Taught in students' home in metro area. Hyattsville.

Unleash the Cook!
Stephen Mutty, 202-669-8340
info@unleashthecook.com
http://www.unleashthecook.com
Second year. Demonstration/participation. Personalized classes are designed to make students comfortable with food and wine, and develop their own cooking style. Dates, times and class locations are flexible according to student needs and and schedule. Classes can be held in student's or instructor's home. Fee determined by group size and number of sessions. Fairfax Station.

What's Cooking
Phyllis Frucht, 202-483-7282
phyllis@whatscookingdc.com
http://www.whatscookingdc.com
30th year. Demonstration/participation. Classes include the International Vegetarian, Travels and Contemporary Cuisine; more topics are listed on Web site. Two-hour classes are followed by generous samplings of the foods served at a sit-down dinner with wine. 7:30 p.m. $60 per class or $250 for five classes; students may create their own series by choosing any five classes. Dupont.

HEALTHFUL

Boundless Wellness
Cindy Klein, 202-210-7043
cindy@boundlesswellness.com
http://www.boundlesswellness.com
Fourth year. Participation. Social and interactive classes focus on healthful seasonal dishes that are delicious, nutritious and easy to prepare. See the Web site for class dates. Group classes typically meet weekdays from 7-9 p.m. Private classes are also available. $45. Washington.

Captivating Kitchens, Extraordinary Cuisine
Barbara Winnik, 301-348-3778
bwinnik@jccgw.org
http://www.jccgw.org
Second year. Demonstration/participation. Sarah Mogul of the Bountiful Experience teaches the series in two dream kitchens, focusing on seasonal ingredients for healthful and creative cooking. Two-part class, 6:30 p.m. Sept. 10 and Oct. 22. $60 Jewish Community Center of Greater Washington members, $70 nonmembers. Rockville.

Chestnut Heaven
Brookside Gardens -- The Cook Sisters, 301-962-1400
leslie.mcdermott@montgomeryparks.org
http://www.brooksidegardens.org
Eighth year. Demonstration. Chestnut Soup, Chestnut and Prosciutto appetizer, Shrimp and Chestnut Saute, Chestnut Cheesecake. Samples will be available. Course number 80850. Noon-1:30 p.m. Nov. 4. For details, visit the Web site. Register at http://www.parkpass.org. $25. Wheaton.

Cooking With an Accent
Andrea Milstein, 703 359-7569
andrea.milstein@gmail.com
http://www.cookingwithanaccent.com
Eighth year. Demonstration/participation. Class focuses on using fresh, whole ingredients and provides information about local sources. Students learn to cook with whole grains, vegetables, fresh butter, eggs and grass-fed meats. 10-noon Saturdays. $35. Oakton.

Healthy Living Inc.
Juliette G. Tahar, 202-497-5269
healthylivinginc@earthlink.net
http://healthylivinginc.org
19th year. Demonstration. Students eat a simple, delicious, healthful meal, then learn to make it in a timely manner. Vegan with macrobiotic principles. Dinner 6:30-7 p.m., class 7-8 p.m. every Wednesday, except as noted on the Web site. $35 new student; $30 returning student; $250 for 10 classes, paid ahead and nonrefundable. Washington.

Homemade Soup From Scratch
Rasheed Abdurrahman, 301-209-0630
eatwell@wildonioncatering.com
Fourth year. Demonstration/participation. Students learn how to make soup. Sunday afternoon. $85. Hyattsville.

Nordic Lite
Susanne Bergman, 703-851-8320
smbergman@cox.net
Second year. Demonstration/participation. Light and easy cooking and baking with a Scandinavian flair. Class times flexible. About $65 per person. In student's home. Vienna.

A Pinch of Thyme
Robyn Webb, 703-683-5034
robynwebb@aol.com
http://www.robynwebb.com
20th year. Participation. Private, in-home customized classes are taught by an award-winning nutritionist, either one-on-one or for a group. Topics include Intro to Healthy Cooking, Tuscan, Thai, Soups and Stews, and more. Days or evenings, Mondays through Saturdays, year-round in the District, Maryland or Virginia. $250 for a three-hour class, includes cost of the meal, for up to five people. Alexandria.

INDIAN

Art of Indian Cooking
Asha Ravada, 571-247-8853
learn2cook_us@yahoo.com
http://www.learn2cook.us
First year. Demonstration/participation. Vegetarian classes; topics taught are based on participants' choices. 24 hours' notice is required. 7-8:30 p.m. Wednesdays and Thursdays, 4-5:30 p.m. Sundays. $50 for 90 minutes; cash or check only. Centreville.

ITALIAN

Bella Cucina at Villa Firenze
Flo Bender Merola, 202-716-6285
flobender@aol.com
http://www.villa-firenze.com
Ninth year. Demonstration/participation. Classes are held in a B&B; students may come for cooking and dinner only or stay for the night or weekend. Saturdays: cooking class 3-6 p.m., dinner 6-10 p.m. $70 for the class, $50 for the five-course dinner and wine. Berkeley Springs, W.Va.

Cooking With Roberto Donna at his House
Nancy Sabbagh, 202-257-0168
rdclasses@aol.com
http://robertodonnacookingclasses.com
10th year. Participation. Hands-on cooking classes for four to 15 people with chef Donna featuring Italian regions and specific topics (i.e., pasta, sauces, etc.), or design your own class. September and October. Visit the Web site for times. $140-$160. McLean.

Maghreb and Southern Italian Cooking
Alba Johnson, 301-332-2494
aejhome@yahoo.com
http://www.albasdeliciousdishes.com
20th year. Demonstration/participation. Topics include Maghreb cuisine, food from Tunisia, Algeria, Morocco, Spain, Portugal, Sicily and Malta. The cuisine is known for its use of fresh, in-season ingredients. Weekdays after 6 p.m., weekends after 1 p.m. $50-$85. Columbia.

Savory Stories of Essential Italian Foods
Smithsonian Associates, 202-633-3030
http://www.residentassociates.org
Demonstration. This all-day seminar focuses on signature staples of Italian cuisine and discusses the connection of farming practices and cooking traditions with Italian regional identity and cultural history. Price includes luncheon with wine. 9:30 a.m.-4 p.m. Nov. 21. Smithsonian associates resident members $150, nonmembers $185. Washington.

LATIN

Mexican Table With Patricia Jinich
Clarissa Minchew, 202-728-1647
arts@instituteofmexicodc.org
http://www.patismexicantable.com
Third year. Demonstration. Dinner focuses on a particular topic of Mexican cuisine; participants take home recipes and samples; Sept. 24, 6:30 p.m.-9 p. m. "Mexican Icons: Independence Day at Frida Kahlo and Diego Rivera's Table"; Dec. 10, 6:30-9 p.m. $70, includes dinner and drinks. Washington.

MIDDLE EASTERN

Cuisine and Culture
Amy Riolo, 301-910-8560
amy@amyriolo.com
http://www.amyriolo.com
Fifth year. Demonstration/participation. Students create authentic Mediterranean and Middle Eastern meals and learn about cultural traditions, historical significance, nutritional information and serving tips in their own home. For details, or to schedule a consultation, call or visit the Web site. $350 to $750.

Lebanese Taverna Cooking Classes
703-841-1562
pamela@lebanesetaverna.com
http://www.lebanesetaverna.com
13th year. Demonstration/participation. Students learn to create their favorite Middle Eastern dishes. Private classes are also available with a minimum of 10 people. Classes are held Tuesdays and Wednesdays, 6:45 -9:30 p.m. The same menu is taught all month, with the exception of a vegetarian class, with substitutions for any non-vegetarian items. $60, includes appetizers, wine and the dishes from the class. Arlington.

OTHER

Beer Planet: A Voyage of Discovery to the World's Great Beers and Brewing Cultures
Smithsonian Associates, 202-633-3030
http://www.residentassociates.org
Demonstration. Horst Dornbusch, an internationally renowned brewer, discusses the worlds major brewing cultures: in Germany, Belgium, the British Isles and the United States. 1-4:30 p.m. Nov. 7. Smithsonian Associates resident members $65, nonmembers $82. Washington.

Food Handler
Patricia Carrow, 703-257-6631
pcarrow@nvcc.edu
http://www.nvcc.edu/wdce/pwregional
34th year. Demonstration. Class serves as preparation for employment in the food industry or as an orientation for current food handlers. A required textbook is available at the campus bookstore. 9 a.m.- p.m. Sept. 11. For details and registration, visit the Web site or call. $79. Manassas.

Food Safety Manager Certification Training
Patricia Carrow, 703-257-6631
pcarrow@nvcc.edu
http://www.nvcc.edu/wdce/pwregional
34th year. Demonstration/participation. One-day training for food managers and operators. Prometric exam is given in class and is available in five languages. A required textbook is available at the campus bookstore. 8:30 a.m.-5 p.m. Oct. 13, Nov. 16 or Dec. 19. For details and registration, visit the Web site or call. $150, includes exam fee. (Registration fee is $79). Manassas.

Great Falls Tea Garden: Focused Educational Tea Tastings
Laurie Bell, 703-757-6209
Laurie@ GreatFallsTeaGarden.com
http://GreatFallsTeaGarden.com
26th year. Demonstration/participation. Educationally focused tea tastings teach identification and differentiation of whites, greens, oolongs, blacks and puerhs, plus the use of tea in cooking. Seminars include introduction to tea types and regions from around the globe. Custom classes and extended seminars are available for groups and at private homes. $25 per 90-minute class. Great Falls.

Mastering the New Orleans Classics Cooking Class
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
http://www.Acadianarestaurant.com
Demonstration/participation. Acadiana executive chef Brant Tesky reveals the secrets of Crescent City cooking with an emphasis on holiday favorites. A New Orleans-style lunch will be served. 11 a.m.-1p.m. Nov. 14. $75. Washington.

Port, Sherry & Madeira Tasting
Jillian Zins, 202-408-0201
jillian@passionfoodhospitality.com
http://www.Ceibarestaurant.com
Demonstration/participation. As a toast to the holidays, Passion Food Hospitality wine and beverage director Scott Clime invites students to taste and learn about these popular fortified wines. Lunch will be served. 1-3 p.m. Dec. 5. $75. Washington.

PROFESSIONAL

Chocolate Centerpieces
Wendy Melchor, 410-777-7073
wlmelchor@aacc.edu
http://www.aacc.edu/hcat/
Participation. Learn to temper, mold and form chocolate couverture; apply modern coloring and spraying techniques to create chocolate centerpieces; and chocolate applications for desserts, cakes and candies. 9 a.m.-5:30 p.m. Oct. 24-25. $330. Arnold.

Cooperative Education ACF Apprentices (HRI 197)
Benita Wong, 703-323-3457
bwong@nvcc.edu
http://www.nvcc.edu
16th year. Participation. Course for apprentices enrolled in three-year ACF Cook Apprenticeship Program involves 6,000 hour of paid, on-the-job training with a qualified chef. One section offered: 4-5:50 p.m Mondays. For details, visit the Web site or call. $210.30 ($105.15 per course hour for two course hours). Annandale.

Culinary Arts I (HRI 106)
Benita Wong, 703-323-3457
bwong@nvcc.edu
http://www.nvcc.edu
16th year. Demonstration/participation. Introduction to fundamental principles of food preparation and basic culinary procedures. Class focuses on procedures, proper sanitation and standards of food quality. Three sections offered: 6-9:50 p.m. Mondays, 12:30-4:30 p.m. and 6-9:50 p.m. Wednesdays. For details, visit the Web site or call. $315.45 ($105.15 per course hour for three course hours). Annandale.

Culinary Arts With a Concentration in Baking & Pastry
The International Culinary School at the Art Institute of Washington, 703-358-9550
aiwadm@aii.edu
http://www.artinstitutes.edu/arlington
Seventh year. Demonstration/participation. Associate in arts and diploma programs. Students learn basic culinary principles and skills while becoming adept at creating exquisite breads and desserts. Day, evening and Saturday classes are scheduled on a quarterly basis. Call or send e-mail for the fall schedule. $472 per credit hour. Arlington.

Culinary Skills
The International Culinary School at the Art Institute of Washington, 703-358-9550
aiwadm@aii.edu
http://www.artinstitutes.edu/arlington
Seventh year. Demonstration/participation. Bachelor of science, associate in arts and diploma programs. Learn basic culinary principles and skills as well as kitchen and dining room operations. Day, evening and Saturday classes are scheduled on a quarterly basis. Call or send e-mail for the fall schedule. $472 per credit hour. Arlington.

Introduction to Pulled Sugar (CUL 350 901)
Wendy Melchor, 410-777-7073
wlmelchor@aacc.edu
http://www.aacc.edu/hcat/
Demonstration/participation. Students learn the basics of cooking sugar in preparation for casting, pulling and blowing. Instructor will teach how to prepare sugar centerpieces. 6-9 p.m. Oct. 5, 2009. $75. Glen Burnie.

L'Academie de Cuisine
Allyson Lara, 301-670-8670 or 800-664-2433
admissions@lacademie.com
http://www.lacademie.com
34th year. Demonstration/participation. Culinary and pastry arts training (12-month full-time programs include paid externship). Features small class sizes and hands-on training. Professional programs begin four times a year, in January, April, July and September. Classes run four days a week on weekdays, 7:30 a.m.-3:30 p.m. $22,700-$27,520. Gaithersburg.

Principles of Baking (HRI 128)
Benita Wong, 703-323-3457
bwong@nvcc.edu
http://www.nvcc.edu
16th year. Demonstration/participation. Students learn about the preparation of breads, pastries and baked desserts through the application of scientific principles and baking techniques. For details, visit the Web site or call. About $315.45 ($105.15 per credit hour for 3 credit hour). Annandale.

Restaurant Butchery: Meat Cutting Techniques for Profitability
Wendy Melchor, 410-777-7073
wlmelchor@aacc.edu
http://www.aacc.edu/hcat
Participation. Students learn professional techniques of butchery and meat cutting in the restaurant kitchen to improve profitability through on-site meat preparation. 7 a.m.-noon Oct. 6 and 13. $320. Glen Burnie.

Wine, Spirits & Beverage Management
The International Culinary School at the Art Institute of Washington, 703-358-9550
aiwadm@aii.edu
http://www.artinstitutes.edu/arlington
Seventh year. Demonstration/participation. Bachelor of science and associate in arts programs. The class teaches in-depth theoretical and practical expertise in alcoholic and non-alcoholic beverages plus culinary and management skills. Day, evening and Saturday classes are scheduled on a quarterly basis. Call or send e-mail for the fall schedule. $472 per credit hour. Arlington.

VEGETARIAN

Cooking for a Delicious Life Series
Darrilyn Vassar-Jackson, 301-466-6092
darrilynvj@yahoo.com
http://changingmindsforchangingtimes.com
20th year. Demonstration/participation. The class is targeted toward those who might not be interested in becoming vegetarian but want to eat more healthfully. Students learn to prepare delicious nutritious meals and combine foods for maximum benefit. For details, visit the Web site or call. $60, includes recipe booklet with CD for first 50 registrants.

Roasting Roots
Brookside Gardens -- The Cook Sisters, 301-962-1400
leslie.mcdermott@montgomeryparks.org
http://www.brooksidegardens.org

Eighth year. Demonstration. The Cook Sisters demonstrate a sweet potato gratin with caramelized onion, a Jerusalem artichoke side dish and smashing potatoes. Samples will be available. Course #80849. Noon-1:30 p.m. Oct. 14. For details, visit the Web site. Register at http://www.parkpass.org. $25. Wheaton.

Veggie Gourmet
Mimi Clark, 703-643-2713
veggourmet@aol.com
http://www.localdc.com/cooking
19th year. Demonstration. Students learn about vegan, dairy-free, lactose-free, egg-free, organic, low-fat cooking with natural and low-glycemic sugars. Topics include Beans/Grains, Meatless Makeovers, Meatless Holidays, Soups/Stews, International Cuisine, Sushi/Sea Vegetables, Snacks/Desserts, Kid-Friendly Meals. 10 a.m.-1 p.m. one Sunday a month. For details, visit the Web site or call. Classes are conducted in student's home or instuctor's home. $50; $45 per person for two people; $45 for VSDC or COK members. Fairfax Station.

Vegetarian Cooking: Delicious & Nutritious
Kasia Fraser, 202-332-5433
dc.center@us.artofliving.org
http://artoflivingmetrodc.org
26th year. Participation. The focus is on fresh, healthful vegetarian cooking as a means toward uncovering the strength, peace and joy at the core of every person. 11 a.m.-1 p.m. Saturdays. $30. Washington.

WINE

Advanced Bordeaux Class
Rob Stewart and Lisa Chedister, 703-685-7970
winehead@earthlink.net
21st year. Participation. Students taste the great wines of Bordeaux -- Petrus, Margaux, Mouton and more -- with the help of a guide. 7:30-9:30 p.m. Oct. 6-27. $550 for the series. Washington.

French Wine Introduction and Matching Finger Foods
Kheminder Chadda, 703-364-0056
kgchadda@gmail.com
Demonstration. An introduction to French wines by region and specific traits, with food pairing recommendations. Weekends only; dates to be confirmed soon. $10 per 90-minute session. Rockville.

Kelly Magyarics Wine Consulting
Kelly Magyarics, 703-203-9463
trywine@gmail.com
http://www.trywine.net
Ninth year. Demonstration/participation. Interactive, educational wine tastings for private and corporate events in the D.C. metro; Wine 101 classes. For details, visit the Web site or call. $250-$495 for events up to 18 guests. Pricing for larger groups available. Oak Hill.

Sommelier Wine & Food Society Class
Rob Stewart and Lisa Chedister, 703-685-7970
winehead@earthlink.net
21st year. Participation. This is a course for novices and professionals alike who wish to increase their understanding of wine and food. Students taste 125 wines. 7:30-9:30 p.m. Mondays, Sept. 27-Nov. 22. $650 for the series. Washington.

TasteDC's Wine Basics 101
Charlie Adler, 202-244-3700
wine@tastedc.com
http://www.tastedc.com
12th year. Demonstration. Introductory wine class is taught by the author of "I Drink on the Job" and president of TasteDC. 7-9:15 p.m. Sept 30. $59. Washington.

Wine Matters
Ellen Kirsh, 240-372-1278
winemattersdc@gmail.com
Second year. Demonstration/participation. Wine tasting and education is customized for all levels of wine knowledge. Topics include wine and food pairing, dinner party wine discussion, wine acquisition, etc. Classes are scheduled at mutually convenient times and tailored to the student's interests and budget. $250 for eight people; additional costs for number of students and wines chosen. Metro area.

The Wine Seller
Lucinda Smith, 703-471-9649
info@thewineseller.com
http://www.thewineseller.com
20th year. Demonstration/participation. Each class has a focused topic and will offer wines and pair foods to the subject matter. Usually the first Tuesday of every month, 7-8:30 p.m. $35 to $50 per person. Herndon.

Wine Tasting Classes & Events
Greater Washington Wine School, Jane Hermansen, 301-657-0220
gwwsllc@aol.com
12th year. Demonstration/participation. Involves vintage wine tastings, lecture/guest speakers, wine dinners, house parties and trips. Events are offered at private homes, clubs, community centers or businesses. Classes are available year-round, any day of the week, at times determined by clients. $20-$40 per person. Chevy Chase.


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